Baron's Blackberry Cobbler

Baron's Blackberry Cobbler

60 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
Baron
Recipe by  Baron

“Easy blackberry cobbler. My father-in-law grows huge blackberries and always has tons. I tried a number of recipes and none really hit the spot. So created this one and it worked so well that my fiance said it was the best she had ever had. Serve warm with heavy or whipped cream.”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch baking dish

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Whisk 1/2 cup sugar with the cornstarch in a small bowl; set aside.
  2. Place the blackberries into a mixing bowl, and drizzle with 1/4 cup of melted butter. Sprinkle with the cornstarch mixture, and toss to evenly coat. Spread the berries into the prepared baking dish. In a separate bowl, whisk together the flour, 1 1/2 cup sugar, baking powder, and salt until evenly blended. Stir in the milk, vanilla extract, and 1/4 cup melted butter until combined but still slightly lumpy. Pour the batter over the berries.
  3. Bake in the preheated oven until the berries are tender and the crust is golden brown, 55 minutes to an hour.

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Reviews (60)

Rate This Recipe
abapplez
141

abapplez

We love it!! I have had biscuit type cobblers, cake type cobblers, and pie crust (I know...not really a cobbler but my Mamaw called it that so....to me it was a cobbler) type cobblers. This is almost a mixture of all three! And it is delicious. Hubby took one bite and said, "just like my mom's!" That sealed the deal right there. She was an amazing cook. We loved the amount of berries in this one too... 6 cups! Blackberries aren't really in season here yet, so my berries, although pretty big, where not as sweet as I like. I was worried about the amount of sugar but it was perfect. IF my berries are sweeter next time, I MAY cut the sugar just a tad but with the amount of topping this makes, it was perfect. This is not a dainty or thin cobbler. It is big and thick, which I really love because several others I have tried have been thin. The berry to crust ratio seems just right. The amount of cornstarch called for was spot on as well. Just a really, really good recipe that will be a repeat here many times this summer. Thanks for sharing, Baron!

Baron
37

Baron

Thanks to all who tried and reviewed my recipe. I made it the other night with peaches and used 7 total. I should have used 9. It was still good though. Life does change doesn't it. When I submitted this recipe in Jan of 2007 I was engaged. I still am though to a different person and so I don't have a source for blackberries anymore. Imagine how my new fiance felt reading about my old fiance. Oh well, she liked the cobbler though! Thanks Pepper for the review, life does go on.

ZAKKIE
19

ZAKKIE

I made this for dinner on 8/5/11...in the crock pot. It turned out so well and was so easy. I was concerned about the quantity of sugar (I don't care for dishes too sweet) and had intended to add a bit of lemon juice to the berries but forgot. I'm glad I didn't as the dish was perfect. Normally, I use a biscuit-type topping for cobblers but I doubt I'll do so again. This topping is perfect for many fruits. I can't wait to try it with peaches. (Oh, I did double the cornstarch since my berries were frozen. The consistency was perfect.)

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 422 cal
  • 21%
  • Fat
  • 10.9 g
  • 17%
  • Carbs
  • 76.4 g
  • 25%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

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